Pork And Shrimp Siu Mai (Steamed Chinese Dumplings)

Name: Pork And Shrimp Siu Mai (Steamed Chinese Dumplings) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 pound shrimp, shelled and deveined; 1 tablespoon baking soda; 1/2 pound bonesless pork, such as shoulder, cut into large cubes; 2 ounces pork fat, such as fatback or fatty belly, finely diced; 1/4 teaspoon ground white pepper; 1/2 teaspoon kosher salt; 2 teaspoons cornstarch; 2 teaspoons Shaoxing wine; 1 teaspoon toasted sesame oil; 1 teaspoon extra-virgin olive oil; 1/2 teaspoon finely grated fresh peeled ginger; 1/2 teaspoon sugar; 1 package extra-thin wonton wrappers or regular wonton wrappers; 1 large carrot, thinly sliced into 15-20 rounds and the rest finely minced (optional, see note)

Servings: persons

1/4 pound shrimp, shelled and deveined
1 tablespoon baking soda
1/2 pound bonesless pork, such as shoulder, cut into large cubes
2 ounces pork fat, such as fatback or fatty belly, finely diced
1/4 teaspoon ground white pepper
1/2 teaspoon kosher salt
2 teaspoons cornstarch
2 teaspoons Shaoxing wine
1 teaspoon toasted sesame oil
1 teaspoon extra-virgin olive oil
1/2 teaspoon finely grated fresh peeled ginger
1/2 teaspoon sugar
1 package extra-thin wonton wrappers or regular wonton wrappers
1 large carrot, thinly sliced into 15-20 rounds and the rest finely minced (optional, see note)

1
In a medium bowl, cover shrimp with cold water and stir in baking soda. Refrigerate for 30 minutes. Drain and rinse shrimp under cold running water, then pat dry with paper towels.
2
Place the shrimp in a food processor and pulse 10 times, until coarsely chopped. Transfer shrimp to a large mixing bowl. Add pork and pork fat to the food processor and pulse until finely chopped. Transfer pork to bowl with shrimp.
3
Add white pepper, salt, cornstarch, Shaoxing wine, sesame oil, olive oil, ginger, and sugar to the pork and shrimp, and, using a spatula or chopsticks, mix well until thoroughly combined. Set filling aside in the refrigerator for at least 30 minutes or overnight.
4
To wrap the siu mai, place 1 wonton wrapper in the palm of your hand. Place about 1 tablespoon of filling in the middle of the wrapper. Bring two opposite corners towards each other, and press gently to adhere them to filling. Repeat with remaining 2 corners to form a little cup around the filling, gently squeezing to hold wrapper in place. Place one carrot round (if using) on the bottom of each siu mai, add a little bit of the minced carrot on top, and transfer to a plate. Continue wrapping the remaining siu mai. The siu mai can be frozen now (see note) or cooked; note that frozen siu mai are best made without the carrot rounds on the bottom.
5
To steam, line your steamer basket or tray with parchment paper (Napa cabbage laves can also work). Pour enough water into your steaming pot or wok so that the water is about 1 inch below the bottom of the steamer basket or tray. Bring to a boil.
6
Arrange siu mai in the steamer tray, leaving room around each one and steaming in batches if necessary. Steam fresh siu mai until cooked through, about 7 minutes.
7
Transfer to a plate. Serve. (Note that siu mai are traditionally served without a dipping sauce, though if you prefer one, mix soy sauce with a little sesame oil and fresh scallions and serve alongside.)

244

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 pound shrimp, shelled and deveined, 1 tablespoon baking soda, 1/2 pound bonesless pork, such as shoulder, cut into large cubes, 2 ounces pork fat, such as fatback or fatty belly, finely diced, and more.

Yes, Pork And Shrimp Siu Mai (Steamed Chinese Dumplings) Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork And Shrimp Siu Mai (Steamed Chinese Dumplings) Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions